Suitability of traditional energy values for novel foods and food ingredients

Livesey, Geoffrey; Buss, David H.; Coussement, Paul; Edwards, David G.; Howlett, John; Jonas, David; Kleiner, Juliane; Müller, D.J.G.; Sentko, Anke

doi:10.1016/s0956-7135(99)00108-5

Cited by 29 publications

(31 citation statements)

References 41 publications

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“…In the present study, the eff ect of the low glycaemic carbohydrate isomalt (Palatinit ® ) was evaluated in patients with type 2 diabetes. The polyol isomalt is a well established sugar replacer with low physiological energy value (approximately 8.4 kJ / g [5] ). In addition, isomalt is noncariogenic [6] .…”

Section: Improved Metabolic Control After 12-week Dietary Interventiomentioning

confidence: 99%

Improved Metabolic Control After 12-Week Dietary Intervention with Low Glycaemic Isomalt in Patients with Type 2 Diabetes Mellitus

et al. 2009

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The polyol isomalt (Palatinit) is a very low glycaemic sugar replacer. The effect of food supplemented with isomalt instead of higher glycaemic ingredients like sucrose and/or starch hydrolysates on metabolic control in patients with type 2 diabetes was examined in this open study. Thirty-three patients with type 2 diabetes received a diet with foods containing 30 g/d isomalt instead of higher-glycaemic carbohydrates for 12 weeks. Metformin and/or thiazolidindiones were the only concomitant oral antidiabetics allowed during the study. Otherwise, the participants maintained their usual diet during the test phase, but were instructed to refrain from additional sweetened foods. Before start, after 6 weeks and 12 weeks (completion of the study), blood samples were taken and analysed for clinical routine parameters, metabolic, and risk markers. Thirty-one patients completed the study. The test diet was well accepted and tolerated. After 12 weeks, significant reductions were observed for: glycosylated haemoglobin, fructosamine, fasting blood glucose, insulin, proinsulin, C-peptide, insulin resistance (HOMA-IR), and oxidised LDL (an atherosclerosis risk factor). In addition, significant lower nonesterified fatty acid concentrations were found in female participants. Routine blood measurements and blood lipids remained unchanged. The substitution of glycaemic ingredients by isomalt and the consequent on reduction of the glycaemic load within otherwise unchanged diet was accompanied by significant improvement in the metabolic control of diabetes. The present study is in agreement with findings of previous reported studies in human subjects demonstrating beneficial effects of low glycaemic diets on glucose metabolism in patients with diabetes mellitus type 2.

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Section: Improved Metabolic Control After 12-week Dietary Interventiomentioning

confidence: 99%

Improved Metabolic Control After 12-Week Dietary Intervention with Low Glycaemic Isomalt in Patients with Type 2 Diabetes Mellitus

et al. 2009

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“…The polyol isomalt (Palatinit w ) is a well established sugar replacer with low physiological energy value (approximately 8•4 kJ/g; Livesey et al 2000) that is non-cariogenic (Gehring & Karle, 1981) and has low glycaemic properties in diabetics (Petzoldt et al 1982;Gee et al 1991;Hütter et al 1993).…”

mentioning

confidence: 99%

Effects of isomalt consumption on gastrointestinal and metabolic parameters in healthy volunteers

et al. 2005

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The polyol isomalt (Palatinit w ) is a well established sugar replacer. The impact of regular isomalt consumption on metabolism and parameters of gut function in nineteen healthy volunteers was examined in a randomised, double-blind, cross-over trial with two 4-week test periods. Volunteers received 30 g isomalt or 30 g sucrose daily as part of a controlled diet. In addition to clinical standard diagnostics, biomarkers and parameters currently discussed as risk factors for CHD, diabetes or obesity were analysed. Urine and stool Ca and phosphate excretions were measured. In addition, mean transit time, defecation frequency, stool consistency and weight were determined. Consumption of test products was affirmed by the urinary excretion of mannitol. Blood lipids were comparable in both phases, especially in volunteers with hyperlipidaemia, apart from lower apo A-1 (P¼0·03) for all subjects. Remnant-like particles, oxidised LDL, NEFA, fructosamine and leptin were comparable and not influenced by isomalt. Ca and phosphate homeostasis was not affected. Stool frequency was moderately increased in the isomalt phase (P¼0·006) without changes in stool consistency and stool water. This suggests that isomalt is well tolerated and that consumption of isomalt does not impair metabolic function or induce hypercalciuria. In addition, the study data indicate that isomalt could be useful in improving bowel function.

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“…A combustible gas correction was applied to the crude estimates of heat production (cHE) according to the weight of FC ingested (cf. equation (2), option in text). The corrections ranged from 0 to 5 kJ per period of observation (Table 5), and are $7% of the theoretical amount of heat generated from FC in all cases.…”

Section: Crude Heat Energy: Correction For Combustible Gasesmentioning

confidence: 99%

“…Fermentable carbohydrates (FC) escape small intestinal digestion to undergo fermentation in the large intestine releasing absorbable energy as short-chain organic acids (SCOA). 1 Thermogenesis due to fermentation and SCOA oxidation in excess of that for glucose is appreciable in proportion to the energy supplied by FC, 2,3 but it has been claimed that the heat generated might contribute to energy requirements and so positive energy balance. 4 This claim is examined here.…”

Section: Introductionmentioning

confidence: 99%

Thermogenesis associated with fermentable carbohydrate in humans, validity of indirect calorimetry, and implications of dietary thermogenesis for energy requirements, food energy and body weight

Livesey

2002

Int J Obes

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(a) Indirect calorimetry is valid for the present purpose. (b) Thermogenesis in response to FC is real in humans and is comparable to that in animals and in theory. (c) Mismatches between estimates of energy requirements and dietary energy as metabolizable energy means the two expressions are not directly comparable, which has implications for the expression of food energy, energy requirements and the conduct and interpretation of research related to body weight.

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Suitability of traditional energy values for novel foods and food ingredients

Cited by 29 publications

References 41 publications

Improved Metabolic Control After 12-Week Dietary Intervention with Low Glycaemic Isomalt in Patients with Type 2 Diabetes Mellitus

Improved Metabolic Control After 12-Week Dietary Intervention with Low Glycaemic Isomalt in Patients with Type 2 Diabetes Mellitus

Effects of isomalt consumption on gastrointestinal and metabolic parameters in healthy volunteers

Thermogenesis associated with fermentable carbohydrate in humans, validity of indirect calorimetry, and implications of dietary thermogenesis for energy requirements, food energy and body weight

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